Name: Shrimp with Green Onions

Ingredients:

• 1 pound medium large shrimp
• 1 tbsp salt (or salt substitute)
• 1 tbsp dry sherry
• 1 tbsp cornstarch
• 2 tbsp oil
• 4 green onions, sliced

Instructions:

• Shell and devein shrimp
• Mix shrimp with salt and let stand 5 minutes
• Rinse well and drain
• Mix shrimp with wine and cornstarch
• Heat pan over high heat & add oil when hot
• Stir fry shrimp until pink (2 to 3 minutes)
• Add onions and cook until shrimp opaque (abt 1 minute more)

Comments: Shelling and de-veining shrimp is a slow process
9/23/2007 - Used maybe 50% more shrimp & served five people It was tasty
7/27/2008 - Abt 24 shrimp per lb
1/29/2011 - I used deveined, frozen shrimp.
6/5/2018 - Again I used cleaned, frozen shrimp. I used 7 green onions because I did not want to have any remaining. I fried the shrimp with the burner at 6, and they were pink in only one minute.
1/9/2021 - Pretty much followed the recipe. On the second day, I added the leftover shrimp to some frozen stir-fry vegetables.
5/15/2021 - I used peanut oil and cooked the shrimp at “ 8”. We ate it all in one meal.
7/24/2021 - I cooked the jumbo shrimp at “ 8” for two minutes and for one minute after adding the onions. We had enough for two days.
11/15/2021 - Again, I cooked the jumbo shrimp at “ 8” for two minutes and for one minute after adding the onions. The shrimp tasted quite salty. Didn’t I rinse them enough?.

Source: Sunset Fish & Shellfish A to Z, page 120

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